Quenelles de Brochet
These delicate French pike dumplings are light and airy, bathed in a rich Nantua sauce. A classic dish, they offer a sophisticated and flavorful dining experience.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 580 kcal
Allergen information: may contain celery, crustaceans, eggs, fish, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
quenelles
- 300 gpike fillet, skinned and boned
- 250 mlmilk
- 50 gunsalted butter
- 60 gall-purpose flour
- 2 pcsegg, large
- 1 pcsegg yolk, large
- 1 tspsalt
- 0.5 tspwhite pepper, ground
- 0.25 tspnutmeg, freshly grated
nantua sauce
- 40 gunsalted butter
- 40 gall-purpose flour
- 500 mlfish stock, warm
- 150 mlheavy cream
- 100 gcrayfish tails, cooked, shelled
- 1 tbspbrandy
- 0.25 tspcayenne pepper
- 0.5 tspsalt
- 0.25 tspwhite pepper, ground
Equipment
slotted spoon · saucepan · food processor · large pot · whisk · baking dish
The method
Step by step
- 1
For the quenelles, poach the pike fillet in simmering water or milk for 5-7 minutes until cooked through. Drain and flake the fish, ensuring no bones remain.
About 7 min
Cook’s note: Do not boil the pike; gentle simmering keeps it tender.
- 2
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
About 2 min
Cook’s note: Cook the roux gently to avoid browning.
- 3
Gradually whisk in the milk into the roux until smooth and thickened, forming a thick béchamel sauce. Remove from heat and let it cool slightly.
About 5 min
Cook’s note: Adding warm milk to a warm roux helps prevent lumps.
- 4
In a food processor, combine the flaked pike, cooled béchamel, whole eggs, egg yolk, salt, white pepper, and nutmeg. Process until very smooth and light.
About 3 min
Cook’s note: Scrape down the sides of the food processor to ensure everything is well combined.
- 5
Transfer the pike mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
About 30 min
Cook’s note: Chilling the mixture makes it easier to shape the quenelles.
- 6
Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the chilled pike mixture into oval quenelles and carefully drop them into the simmering water.
About 5 min
Cook’s note: Dip spoons in hot water between shaping to prevent sticking.
- 7
Poach the quenelles for 8-10 minutes, or until they float to the surface and are firm to the touch. Remove with a slotted spoon and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; poach in batches if necessary.
- 8
Preheat your oven to 180°C (350°F).
About 5 min
- 9
For the Nantua sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute to make a roux.
About 1 min
- 10
Gradually whisk in the warm fish stock until the sauce is smooth and thickened. Simmer for 5 minutes, stirring occasionally.
About 5 min
- 11
Stir in the heavy cream, cooked crayfish tails, brandy, cayenne pepper, salt, and white pepper. Heat gently but do not boil.
About 3 min
Cook’s note: Taste and adjust seasoning as needed.
- 12
Arrange the poached quenelles in an oven-safe baking dish. Pour the Nantua sauce over the quenelles, ensuring they are well coated.
About 2 min
- 13
Bake in the preheated oven for 10-15 minutes, or until the sauce is bubbly and lightly golden.
About 15 min
Cook’s note: A quick broil at the end can add extra browning if desired.
- 14
Serve immediately, garnished with fresh parsley if desired.
Per serving
Nutrition
- Calories
- 579.9kcal
- Protein
- 31.8g
- Carbs
- 24.6g
- Fat
- 39.1g
- Fibre
- 1g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover quenelles and sauce in an airtight container in the refrigerator.
Gently reheat in a microwave or oven until warmed through, adding a splash of milk or stock if the sauce is too thick.
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